Partner Series—The True Costs of Switching From HFCS to Sugar

Available: On Demand

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Posted November 4, 2010 in Webinar, Sweeteners, Beverages, Bakery / Cereal, Confectionery, Dairy, Foodservice, Frozen / Refrigerated Foods, Snack Foods

Speakers: David “Guilley” Guilfoyle, Founder and Owner, Half Baked Innovations; Thomas Earley, Executive Vice President, Promar International

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Food Product Design Partner Series

How much can switching sweetening ingredients (such as a switch from high fructose corn syrup to granulated or liquid sugar) impact costs for food and beverage manufacturers? And does switching sweeteners pay off at retail? The increased ingredient costs are only the beginning. This one-hour Webinar, developed and sponsored by Corn Refiners Association, will help marketers and product formulators consider implications before making decisions that could impact the bottom line.

The Webinar will examine formulary, labor and sanitation expenses, as well as capital expenditures and the possible costs associated with the environmental implications of switching sweeteners. It will also explore sales data from Nielsen, looking specifically at brands that have reformulated from HFCS to sugar and comparing pre- and post-reformulation data. A live question-and-answer session will follow.

Speakers:

David Guilley David “Guilley” Guilfoyle is founder and owner of Half Baked Innovations, a Kansas City-based consulting firm that specializes in shelf-stable par-baked bakery technologies and innovation. His work experience includes positions at Anheuser-Busch Cos., Pizza Hut Inc., The JM Smucker Co., Koch Industries, McDonald’s Partner Brands, Burger King Inc. and Interstate Brands Corporation. Guilfoyle holds a Bachelor of Science degree in foods and nutrition sciences from Kansas State University, with an emphasis in sensory science and microbiology. He is a graduate of the American Institute of Baking, where he taught and later worked in their research division. He also earned an Associate degree in culinary arts from the Culinary Institute of America. Guilfoyle’s interest in innovation and problem-solving extends beyond just food. When he’s not helping companies to optimize their menus or product offerings, he can be found rebuilding the engine in his 1994 Land Rover or helping friends renovate their homes.

Tom Earley Tom is responsible for the ongoing analysis of grain, oilseed and sweetener markets, agricultural and trade policy, biofuel developments, and commodity and food ingredient processing industries. He is a member of USDA’s Agricultural Trade Advisory Committee on sweeteners, serves as the economist for the Sweetener Users Association, and provides clients with regular reports on sweetener markets. Tom has experience with policy developments in many different parts of the agricultural sector, and handles assignments in Asia and Latin America in addition to those in the United States and Canada. As an expert on commodity and food processing industries, he has worked closely with a broad spectrum of multinational firms throughout the world. Tom was previously a principal in Abel, Daft & Earley and a senior staff economist for the President’s Council of Economic Advisers. He received his BA in Political Science and Economics from Yale University, and an MS in Economics from the London School of Economics.

Content developed and sponsored by:

Corn Naturally